Flatten chicken breasts to 1/8 inch thick. Place each breast in center of 12 inch square of heavy duty foil. Brush both sides of chicken with lemon juice and melted butter. Sprinkle with salt and pepper. Spoon stuffing mix into center of each breast, folding chicken around the stuffing. Bring foil up over chicken and seal tightly.

Cook at 400 degrees for 20 minutes. Open bundles and brush chicken with juices. Bake uncovered for 20 minutes or until chicken is fork tender.

Combine all ingredients, saving ¼ cup salsa for topping. Shape into a loaf and spread salsa on top. Bake at 350 for 50-60 minutes. Let rest 10 minutes before serving.

Beef Skillet Fiesta (need to double this for group)

1 lb. ground beef 1/4 c. diced onion

1/2 c. Minute rice 1 tsp. salt

Pepper to taste 1 can diced tomatoes

1 can corn (drained)

1 1/2 c. beef broth

1/2 c. diced green bell pepper

Cheddar cheese as a topping when served

Brown meat with onion; Add salt and pepper, corn, tomatoes, and broth. Bring to a boil. Stir in green peppers and rice. Remove from heat and let stand 5 min. Serve with cheddar cheese as a topping.

Calzones

Pizza dough Meatballs (or other fillings)

1/2 c. mozzarella per calzone Italian seasoning (lots)

To bake: Brush tops with egg whites and sprinkle with more Italian seasoning. Bake at 350 for 30-40minutes. Serve with warmed sauce if desired.

Chicken Rollatini

4 skinless, boneless chicken breast halves 1 pinch black pepper

1/2 cup shredded Parmesan cheese 1 clove garlic, finely chopped

4 teaspoons butter 4 ounces thinly sliced prosciutto

10 ounces sliced whole milk mozzarella 1/3 cup white wine

1/4 cup olive oil

Pound chicken breasts flat. Sprinkle with Parmesan cheese on both sides. Place a pinch of minced garlic and 1 t. butter in the center of each breast. Cover each with a layer of prosciutto and mozzarella. Roll up each breast, and secure with toothpicks.

In a 9x13 inch baking dish, combine white wine and olive oil. Arrange chicken rolls in dish. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper.

Bake at 325 for 30 minutes, or until chicken is no longer pink.

Bacon-Wrapped Barbecue Chicken Kabobs

2/3 c. BBQ sauce

1/3 c. chili sauce

1 ½ T Worcestershire sauce

1 ½ lbs. chicken tenders

6 bacon slices, cut in half crosswise

12 6-inch wooden skewers

Whisk together first 3 ingredients; add chicken and marinate. Before cooking, soak skewers in water 30 minutes. Microwave bacon, in 2 batches, on high 1minute. Let cool. Remove chicken from marinade. Thread chicken and bacon ribbon-style onskewers. Grill 5-6 minutes on each side till done.

Combine remaining ingredients and pour over chicken in skillet. Bring to boiling; reduce heat. Cover and simmer for 35-40 minutes or till chicken is tender. Turn once during cooking. If desired, serve over hot cooked spaghetti. (Serves 6)

**NOTE** Several didn't like this too well. Basically chicken spaghetti with too much flavor.

In a Hurry Chicken Curry

1 lg.onion, chopped 1 c. water

3 c.cooked, chopped chicken Salt and pepper to taste

2 cans cream chicken soup 1-2 T. curry powder

**NOTE** We haven't tried this recipe and won't in group as several of us don't like curry.

Mix everything together in a ziplock and freeze. To cook: Heat mixture til bubbly. Serve over rice.

Chicken Thighs with Brazilian Vinaigrette Salsa

8 boneless chicken thighs

2 tsp coarse sea salt

6 T butter, melted

2 t. minced garlic

1 t. bay leaf, ground

1 cup diced tomato

1 cup bell peppers, diced

3 T. white wine vinegar

3-4 T. olive oil

Salt and pepper

*NOTE* For group we double the top part but 1.5x the salsa portion.

Season chicken with salt. Combine butter, garlic and bay leaf. Brush on chicken. Grill. Combine tomato, peppers, vinegar, olive oil and salt and pepper in a bowl. Allow to sit at room temp for at least an hour before serving.

Bacon Wrapped Chicken

6 chicken breasts, pounded out to ½ inch thickness

8 oz carton of whipped cream cheese with onion and chives

2 T.butter

Salt to taste

6 bacon strips

Spread cream cheese over chicken. Dot with butter and sprinkle with salt. Roll up and wrap with a strip of bacon. Bake,uncovered, at 400 for 35-40 minutes. Broil 6 inches from heat for 5 minutes or until bacon is crisp.

Chicken Nuggets

In first Ziploc bag, pour

3 Tbsp. melted butter

2 tsp. Worcestershire sauce

Raw chicken pieces

In second bag, pour

½ cup breadcrumbs

1/3 cup parmesan cheese

Directions: Thaw chicken in marinade. Pour chicken pieces into bread crumb mixture. Shake to coat. Place on a greased baking sheet and cook for10-15 minutes or until done at 450 degrees.

Spaghetti Sauce

Saute in skillet on low 10 minutes:

2 T olive oil, 1 onion chopped, 4 cloves garlic, minced

Add: 1 lb ground beef - cook on med high, 5 min.

Add: ¼ C balsamic vinegar – cook 5 min.

Add: ½ C beef bouillon (prepared) – cook 5min.

Lower heat to medium

Add: oregano, basil, fennel, thyme, red pepper flakes, salt, pepper.

Add: 1 large can tomato sauce & small can tomato paste; Simmer.

Swiss Chicken Rolls (do as-is for a total of 6 per family)

6 boneless, skinless chicken breasts, pounded to 1/4 in thick

2 T. Dijon mustard

6 thinly sliced deli smoked ham

1 jar (12 oz) roasted red peppers, drained and cut into strips

6 slices swiss or provolone cheese

Spread each chicken breast with about 1 tsp. mustard; top with one slice ham. Arrange red peppers crosswise over center of ham. Place half slice of cheese over peppers. Roll up and place (seam-side down) onto broiling pan. Lay 1/2 slice of cheese on top of each chicken roll.

1. The day before serving, rinse the chicken and pat dry. Place in a bowl.

2. Combine the next 8 ingredients to make a marinade; toss with the chicken to coat. Cover and refrigerate for 4 to 6 hours, or overnight.

3. Thirty minutes before cooking, remove the chicken from the refrigerator and preheat the oven to 350°F. Arrange the chicken in a large, shallow roasting pan and season with salt and pepper to taste. Pour the marinade over the chicken.